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Herve This is chemist and enthusiastic gastronome who has published three books re science and cuisine. French version Harold McGee. Pierre Gagnaire is one of the great chefs of the last thirty years. He contacted Herve This to influence last three years of cooking as relationship between molecular research and gastronomic cuisine d' auteur or author's cuisine. Lets make some time to see in what way we can exchange information to form a useful dialogue. warm regards

It can be beautiful to develop a cuisine d' auteur through constant dialogue across disciplines. In fact, more shared information can help individuals attach to a specific area that may become their desired domain. For me more information means more choice and more ways to be beautiful.

yes please

rouxel was pastry chef responsible for guy martin's grand vefour for the three years culminating in third star michelin. he is a superior pastry chef, responsible for maintaining both properties, including design of the current pastry kitchen which must be one of the most elaborate pastry kitchens in the country in a free standing restaurant. last spring he had engaged a sous chef for per se, who is a very talented chocolate and sugar specialist, but i am not sure if that gentleman is still there. he was awarded junior pastry cup championship, or something like that within the last twelve months. although i am somewhat biased, being a pastry chef as well, i am glad to see the focus reach rouxel, as his skill is really extraordinary.

I have been working with einsteins theory of relativity in relation to plated desserts. In particular gaussian coordinates as template for components. In this way one plate can prove that food tastes different depending on who, what, when, where, and how you eat it. I am not limited to chemist, I would be happy to make a consortium across disciplines. What do you have in mind?

Looking for a chemist to engage in relationship similar to Herve This/Gagnaire. The game is this, scientist proposes a theory, chef returns with dish that reflects this theory. Any takers?

I hope that we will be able to break the pattern as well.

Yes you can make invert sugar, though generally the cost is low enough from commercial producers not to justify the labor. However, if you are interested, in Angelo Corvitto's book Ice Cream Secrets, just released by Group Vilbo in Spain, there is a strong recipe and explanation. Good luck.

Wow, I can't wait to use those tips. As I said this is the first I've read about that. Soooo I could make my batter, pipe it in my molds and then freeze them for an extended period of time, then bake them off fresh. Nice. this is the best way to have maximum efficiency at your station, prepare bases in bulk and bake a la minute warm regards

Resting at 4C or roughly 40F, with plastic wrap "a piel" or touching the surface of the base, is useful for both flavor and body. I tend to rest again, after piping in molds, but this time in the freezer. (Baking from the freezer provides a crisper crust, due to h20 evaporation, and ensures that the center arrives a point after carryover cooking time. Otherwise the center is dry when the outside colors.)

The first recipe I have for financier is still the best i have found and the most simple: 410g Beurre noisette 450g Egg whites 510g Icing sugar 300g Almond flour 150g Flour Tamis dry ingredients three times, then incorporate egg whites, finally warm beurre noisette. Allow to rest for a minimum of six hours to develop flavor and texture. Bake at temperatures between 180C and 200C depending on the size of the mold. Enjoy. Interestingly this recipe allows for fat substitution. Try substituting 10% of the beurre noisette with a flavored fat of your choice. Voila le nouveau fatciers.